Egg at 65°, 30 month Grana Padano fondue, malt and asparagus
| Difficulty
Facile
|
Preparation  40 min
|
Servings for
4 per.
|
Chef Cristina Bowerman
Ingredients
1 egg
350 grams of Grana Padano Riserva 30 months
10 asparagus tips
60 g of flour
40 g butter
1 glass of milk
1 glass of cream
chicken broth to taste
salt and pepper to taste
1 tablespoon barley malt
Preparation
For the egg:
If you have a roner, set the temperature to 65 degrees and cook for 19 minutes. If you don’t have a roner, proceed with a saucepan on the heat and check the temperature using a kitchen thermometer.
For the Grana Padano foam:
Make a béchamel sauce with 60 g of flour, 40 g butter and a liter of fresh milk.
Add the malt of barley. Blend the béchamel with 350 g of 30 month Grana Padano. Pass everything through a chinois and season with salt.
When serving, sauté the asparagus tips kept aside in the pan and serve with the egg. Serve the poached egg with the Grana Padano foam. Garnish with asparagus tips and a sprinkling of soluble barley.
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